Orientation

The pH (for "potential hydrogen") measures a substance’s level of acidity or alkalinity. On this scale, 1.0 to 6.9 is acidic, 7.0 is neutral, and 7.1 to 14.0 is alkaline (also referred to as basic).

Acidic

Sour tastes (such as that of vinegar) come from acids, whereas alkaline substances tend to taste bitter and may seem to have a slippery feel.

Alkaline

Low alkaline waters (pH 7.1–7.5) may be perceived as sweet—this doesn’t mean that the water tastes sugary but simply that it tastes neither bitter nor sour. Since pH is a logarithmic scale, the difference of 1 degree indicates a tenfold increase or decrease in acidity or alkalinity. Water with a pH of 5, for example is ten times more acidic than that with a pH of 6. I find that my palate tends to register acidity as a major component of taste at a pH of 5 or below. The following is how I describe Orientation, or the taste of water based on the pH factor, as you’ll see in my tasting notes:

Acidic

pH 5 - 6.7

Neutral

pH 6.7 - 7.3

Hint of Sweet

pH 7.3 - 7.8

Alkaline

pH 7.8 - 10

Be sure not to let the pH factor have too much influence when considering the flavor of water. In the 5 to 10 range, the pH factor plays a minor role (contributing five percent of the flavor) relative to the TDS (twenty percent) and the carbonation (seventy-five percent)

Spring Water +

Spring waters vary widely in their mineral composition and TDS level, both of which are influenced by the geology of the local area. Read More

Artesian Water
+

When an artesian aquifer is tapped, pressure in the aquifer will force the water up the well without the use of a mechanical aid. Read More

Well Water +

Non-artesian wells need mechanical pumps to bring water from the aquifer to the surface. Most people don’t think highly of well water, so labels rarely trumpet such an origin. Read More

Rain Water +

Rainwater has historically been used to irrigate crops and supply drinking water; typically, it is harvested on rooftops and stored for later use. Bottled rainwater is young water, with an extra-low mineral content Read More

Iceberg Water +

An exciting new source for bottled water is melted icebergs. Iceberg water is the most technically challenging and physically hazardous bottled water to produce. Specially equipped boats are required to lift the ice out of the sea and return it to shore for rinsing, melting, and bottling. Read More

Glacier Water +

About twenty thousand years ago, Earth was one-third covered by glaciers, the remains of which are now being tapped as a source for bottled water. Read More

Deep Sea Water +

Icebergs near Greenland melted thousands of years ago, and the water produced was of a different temperature and salinity than the surrounding seawater. This difference kept the water separate as it sank to the ocean floor. Read More

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Key Concepts

MINERALITY

Mineral Water’s subtle taste and terroir are determined by the minerals it contains. It is mesured in mg/l and is called TDS or Dry Residue.

Hardness

Vintage

The age of bottled waters should be noted, though, as an enjoyable part of their backstories, which add to the epicurean pleasure. Wine needs time to smooth out its tannin structure, but the quality of mineral water is not determined by its age. Vintage does influence water, however. Very young water and bottled Rain Waters don’t have much time to absorb minerals, so they tend to have low TDS levels and hence light, clean tastes. Old water may feel more substantial due to the higher Minerality.

Washington Post declares that unknown to many shoppers urged to buy foods that are “low sodium” and “low salt,” this longstanding warning has come under assault by scientists who say that typical American salt consumption is without risk.

Ours is the blue planet, and the hallmark of life on Earth is water. But where did this colorless, odorless liquid first come from? Recent discoveries in astrophysics suggest that water is not native to Earth.